Southern Corn Cakes
Golden southern corn cakes with a tender, crispy exterior, featuring sweet and savory flavors. Perfect for breakfast, brunch, or as a side dish for hearty Southern meals.
Ingredients
Instructions
- Combine the egg, buttermilk, and oil; mix well.
- In a separate bowl, mix together the cornmeal, flour, sugar, baking powder, soda, and salt.
- Pour the wet ingredients into the dry ingredients and mix until smooth. The mixture will be thin.
- Heat a griddle or skillet until hot. Pour batter onto the grill and cook until brown on each side.
Tips & Substitutions
For best results, use fresh buttermilk for a tangy flavor and a fluffy texture. If you don't have buttermilk, substitute with milk mixed with a teaspoon of vinegar or lemon juice. Adjust the sweetness by increasing or decreasing the sugar to your taste. Adding a pinch of cayenne or chopped jalapeños can provide a nice kick.
Serving Suggestions
Serve these Southern Corn Cakes warm, topped with butter and a drizzle of honey or maple syrup. They make a great breakfast or brunch dish and pair wonderfully with savory sides like scrambled eggs or sausage. For a delightful dessert, consider serving them alongside Yogurt Topped Apples for a delicious contrast.
Storage & Reheating
Store any leftover corn cakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through. Alternatively, you can use the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Corn Cakes contains roughly 911 calories, with 3g protein, 56g carbohydrates, and 76g fat. It is an excellent source of vitamin A (37% of the Daily Value) and vitamin C (30% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 811mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these corn cakes ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. You can also cook the corn cakes ahead of time and reheat them as needed.
Can I freeze corn cakes?
Absolutely! Allow the cooked corn cakes to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight container or freezer bag. They can be stored for up to 2 months. Reheat directly from the freezer in a skillet or oven.
What can I add to the batter for extra flavor?
Consider adding fresh herbs like chives or cilantro for a burst of freshness. You can also mix in cooked corn kernels, diced bell peppers, or shredded cheese to enhance the flavor and texture. These additions make the corn cakes even more delightful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).